In a sauté pan over med-high heat sauté the mushrooms in the oil for 3 to 4 minutes or until dry. Add the bamboo shoots and sauté for 1 minute more. Mince the mushrooms and shoots finely. In a large bowl combine turkey, mushrooms, bamboo shoots, rice wine vinegar, cornstarch, egg white, salt, sugar and pepper until well mixed. Form into 30 1-inch balls. With a cookie cutter cut the wrappers into circles.

To assemble, place a meatball in the center of each wrapper and bring up sides, to form an open topped basket. Flatten the top of each meatball with a butter knife dipped in water and flatten bottoms of dumpling so they stand upright. Place on a lightly oiled bamboo steamer, sauce pan or wok filled with 2 inches of boiling water. Cover and steam for 5 to 8 minutes or until done. Serve dumplings hot and garnish plate with sprigs of fresh coriander.